Roasted Beet and Micro Kale Egg White Frittata is gluten free, low calorie, low fat, super healthy, and pretty darned delicious!

I’ve given it some thought and I think the only remotely possible downsides to yesterday’s delicious Meyer Lemon Macadamia Crumble Squares are,  A. You most likely overindulged and,  B. You have 6 leftover egg whites.  I think I’ve come up with a neat solution to both these issues.

I’m loving micro greens lately, they add such a fresh finish.  Technically micro greens are any green leafy vegetable that is harvested at a one to two weeks after germination.  But what’s great news is that they aren’t just a trendy garnish— they’ve been found to be even healtheir than regular sized greens.  All we need now is for the price to come down.

To roast the beets, just put them, unpeeled, on a baking sheet and roast at 400 until done through.  The time will depend on your beets, but they’ll probably need at least an hour.  Check them with a sharp knife, it should slide in easily.  Let them cool until you can handle them, and then the skins should peel off.

Roasted Beet and Micro Kale Egg White Frittata

Yield: serves 2-4


  • 6 egg whites
  • 2 whole eggs
  • salt and fresh cracked pepper to taste
  • 2 Tbsp grated Parmesan cheese (omit for Paleo)
  • 1 Tbsp olive oil
  • 1 Tbsp butter or olive oil
  • heaping cup of micro kale, plus more for garnish
  • 2 medium beets, roasted and chopped into small cubes


  1. Set oven to 400F
  2. Whisk the egg whites and the eggs together until well blended. Add the salt and pepper, and whisk in the Parmesan cheese.
  3. Heat the oil and butter in a cast iron pan over medium heat. Place a small drop of egg into the pan to test if the oil is hot enough: it should sizzle on contact.
  4. Just before pouring the eggs into the pan, gently stir in the kale. Pour the eggs into the pan and spread out evenly. Make sure the kale is distributed evenly.
  5. Immediately sprinkle the beets over the eggs, distributing evenly. Do not stir or disturb the beets or they will bleed color into the frittata.
  6. Let cook for several minutes until the egg is beginning to set and bubble around the edges.
  7. Transfer to the hot oven and bake for about 8 minutes, until the frittata is cooked through. Don't overcook, as it will continue to cook in the hot pan. Touch the center of the frittata; it should be firm and not watery. You can also insert a small sharp knife into the center to check for doneness.
  8. Let the frittata cool slightly and just before serving, sprinkle with more fresh micro kale. Serve warm or at room temperature.


egg white frittata

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8 Responses to Roasted Beet and Micro Kale Egg White Frittata

  1. […] Roasted Beet and Micro Kale Frittata […]

  2. […] Roasted Beet and Micro Kale Egg White Frittata (The View From Great Island) – Roasted beets give this frittata a gorgeous, inviting color. […]

  3. Beets? TOTALLY my jam. and since i’m trying to get into shape and eat a wee bit healthier, egg whites are currently my jam as well. i love this!

  4. Nice recipe. I have never thought to use beets in a frittata and yours looks tasty.

    I used to purchase various leafy vegetable seeds near the end of the season when the packages were greatly reduced in price. Throughout the winter I would grow my “micro greens” on a window sill.

  5. I have to find the micro kale. I use kale once a week in one thing or another and I would love to try them. Gorgeous recipe and healthy too!

  6. That is so so pretty Sue, I wish you could package stuff up and send it this way.

  7. this looks so delicious good bonus use for your extra eggs

  8. Looks delicious and healthy! And I’m sure it tasted delicious!

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